Monday- Farmers Casserole

Tuesday- Calzones

Wednesday- Winter Barley

Thursday- Oven BBQ Chicken

Friday- Red Enchiladas

Saturday- Spaghetti

Sunday- Chicken Dumplings

We have never tried the Calzones before, need to try something new once in awhile.

Calzones

2 loaves frozen bread dough

6 oz. grated mozzarella cheese

5 c. spaghetti sauce

Thaw two loaves of bread dough. Divide each loaf into 5 parts. One at a time, roll each dough piece on a floured board or stretch eith your hands making 10 , 7-inch squares. Fold each dough square over a pinch of cheese to form a turnover, and pinch edges to seal.

Place each turnover in a small sandwich bag. Put 5 turnovers in a 1-gallon freezer bag. Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones. Do the same with the remaining 5 turnovers.

To prepare for serving, thaw sauce; heat n a medium lpan 10-15 minutes until bubbly. At the same time, take frozen turnovers out of bafs, and place them about 2 inches apart on a baking sheet sprayed with nonstick spray. Preheat oven to 350. Bake for about 20 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers and serve.

Was taken from "Once-a-Month Cooking".

• Comments (0) • Post A Comment! • Permanent Link

• 1 yellow cake mix- make according to instructions in a 9x13 pan. After it's done baking, while it's still hot, poke large hole with a wooden spoon all over.
• Mix together a can of condense milk and a can of cream of coconut. Pour over cake and let it cool.
• Drain 8oz crushed pineapple, spread on cake.
• Spread a small container of whipped topping.
• Sprinkle with a cup or more of coconut.

                                                                           ENJOY!!!

• Comments (0) • Post A Comment! • Permanent Link

Someone asked that I post my recipe. I think most people call this Corn Chowder, but I grew up knowing it as Potatoe Soup. It's one of those recipes I don't really have a recipe for, but I can tell you what I do.

bacon , onions, potatoes, cream of corn, bay leaves, lawry's season salt, pepper, milk.

Fry up your bacon (sometimes I use the bacon pieces you can buy already cooked, less grease) and onions (1 or 2 depending on how much soup your making), untill golden. Add potatoes and water to cover about 2 inces above the potatoes, 2 bay leaves, lawry's season salt and pepper to taste ( can add more seasons later). Boil till potatoes are soft. Mash some with potatoe masher to make it thicker. Add can of cream of corn and milk to make it look creamier. Add more season if needed.

This is one of our favorite soups, I hope your able to follow the directions.

• Comments (1) • Post A Comment! • Permanent Link

• Monday- Farmers Casserole (in the freezer)
• Tuesday- Tortilini with Tomatoe Sauce (in the freezer)
• Wednesday- Potatoe and Corn Chowder
• Thursday-Sweet and Sour Chicken
• Friday- Navy Bean Soup (in the freezer)
• Saturday- Waffles with Strawberries & Whipped topping
• Sunday- Sloppy Joes (in the freezer) and potatoe salad

It's nice to have most of it in the freezer already. I will have to do some more cooking next week to stock up again. It's a slower week, so I don't mind.

• Comments (0) • Post A Comment! • Permanent Link

One of the things I like to do is to have a menu plan for the week. This takes alot of stress out of my day. I have in the past done alot of cooking a month at a time, I'm not doing it anymore.I still do use the same concept as far as cooking several meals at a time and putting them in the freezer for future use. So some of these meals are already in the freezer.

• Monday- Teriyaki Chicken, rice or noodles, vegetable
• Tuesday- Sopa De Maiz (mexican chicken and corn soup)
• Wednesday- Meatloaf (venison), sweet potatoes, vegetable
• Thursday- Baked Beans w/ Hamberger
• Friday- Navy Bean Soup
• Saturday- Green Chili Enchiladas
• Sunday- Chicken and Dumplings

• Comments (0) • Post A Comment! • Permanent Link